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Levain Coconut Caramel Cookies

Chewy Levain Coconut Caramel Cookies You'll Crave Daily

These Levain Coconut Caramel Cookies feature a golden crust and a gooey center, blending sweet coconut, chocolate, and caramel for an irresistible treat.
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Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter Substituting with unsalted butter requires a pinch of salt.
  • 3/4 cup Dark Brown Sugar Lightly packed is crucial for perfect sweetness.
  • 1/2 cup Granulated Sugar No substitutes needed for best results.
  • 2 Eggs Ensure they are room temperature for even mixing.
  • 1 tablespoon Vanilla Bean Paste Vanilla extract can be swapped without loss of flavor quality.
For the Dry Ingredients
  • 1 1/2 cups All-Purpose Flour No substitutes recommended.
  • 1 1/4 cups Cake Flour Using all-purpose flour may alter the texture.
  • 1 teaspoon Baking Powder Ensure it’s fresh.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
For the Mix-Ins
  • 2 cups Sweetened Shredded Coconut Unsweetened can be used for less sweetness.
  • 2 cups Chocolate Chips Mixing types like dark and semi-sweet adds varied flavor.
  • 1/2 cup Caramel Bits or Toffee Bits Can be replaced with crushed candies or omitted.

Equipment

  • stand mixer
  • Mixing Bowl
  • cookie sheets
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a stand mixer, add 1 cup of salted butter, 3/4 cup of dark brown sugar, and 1/2 cup of granulated sugar. Mix for 2 minutes until light and fluffy.
  3. Add 2 room-temperature eggs and 1 tablespoon of vanilla bean paste (or 2 teaspoons of vanilla extract). Beat for about 30 seconds until well combined.
  4. Gradually mix in 1 1/2 cups of all-purpose flour, 1 1/4 cups of cake flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt until combined.
  5. Gently fold in 2 cups of sweetened shredded coconut, 2 cups of chocolate chips, and 1/2 cup of caramel bits using a spatula.
  6. Using a large scoop, portion out 8 big balls of dough, around 6 ounces each, onto parchment-lined cookie sheets.
  7. Bake for 12-14 minutes until golden, keeping the centers soft and slightly underbaked.
  8. Let the cookies cool on the baking sheets for at least 30 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 400kcalCarbohydrates: 55gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Chilling your dough for at least 30 minutes enhances flavors. For a gooey texture, underbake slightly. Store in an airtight container for up to 7 days.

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